Slow Cooker Citrus Poppy Seed Cake Slow Cooker Citrus Poppy Seed Cake

Photography: Jodi Pudge

Fragrant orange and lemon give this simple glazed cake delicate flavour. An oval slow cooker will create the best height and shape. Cost: $0.35/serving

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: March 2015


Citrus Glaze:


Cake: Place insert of 5- to 6-quart (5 to 6 L) oval slow cooker on sheet of parchment paper. Adding 2 inches (5 cm), trace around bottom; cut out shape. Grease insert; line with parchment paper cutout.

In large bowl, beat together butter, sugar and oil until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in lemon zest, orange zest, lemon juice and vanilla.

In separate bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt. Stir into butter mixture, alternating with buttermilk and yogurt, making 3 additions of flour mixture and 2 of buttermilk and yogurt. Scrape into prepared slow cooker, smoothing top. Cover and cook on high until cake tester inserted in centre comes out clean, about 2 hours. Turn off slow cooker; uncover.

Citrus Glaze: Whisk together icing sugar, lemon zest and lemon juice until smooth; brush over hot cake. Let cool, uncovered, in slow cooker for 15 minutes.

Using parchment paper, lift out cake onto rack; let cool completely.

(Make-ahead: Store in airtight container for up to 2 days.)

Nutritional facts per each of 16 servings: about

  • Fibre 1 g
  • Sodium 209 mg
  • Sugars 25 g
  • Protein 3 g
  • Calories 234.0
  • Total fat 8 g
  • Potassium 72 mg
  • Cholesterol 32 mg
  • Saturated fat 3 g
  • Total carbohydrate 38 g


  • Iron 6.0
  • Folate 17.0
  • Calcium 5.0
  • Vitamin A 4.0
  • Vitamin C 5.0
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Baking & Desserts

Slow Cooker Citrus Poppy Seed Cake